Vegan Shakshuka

byRobin RobertsononDecember 20, 2018

If you’re looking for something different to wake up your taste buds, this vegan shakshuka may be just the ticket. Tofu replaces poached eggs in this spicy dish that originated in Tunisia. It’s great for brunch or a light supper. I like to serve it with a side of oven-fried potatoes and a salad. Chopped cooked artichoke hearts are a good addition to the zesty sauce and are a good foil for the spicy heat. If you prefer less heat, you can reduce the amount of harissa, red pepper flakes, and/or jalapeno. Serve with warm crusty Italian bread or pita bread.

This is one of the 25 all-new recipes featured in One-Dish Vegan (Revised and Expanded edition).

Vegan Shakshuka

Makes 4 servings

12 ounces firm tofu, drained

1/4 teaspoon turmeric

1/4 teaspoon Indian black salt (kala namak), optional

Salt and ground black pepper

1 tablespoon olive oil

1 red onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 jalapeño chile, seeded and minced

1 tablespoon smoked paprika

1/2 teaspoon ground cumin

1/4 cup nutritional yeast

2 teaspoons harissa paste or 1/2 teaspoon red pepper flakes

1 teaspoon sugar

1 tablespoon tomato paste

1 (28-ounce) can diced tomatoes, undrained

1 teaspoon Za’atar spices or 1/2 teaspoon dried oregano

Chopped parsley or cilantro, as garnish

Crusty Italian bread or warm pita bread, to serve

1/2 cup vegan unsweetened yogurt

Cut the block of tofu into four 1/2-inch thick slices, and then use a cookie cutter to cut the slices into 4-inch rounds. Save the tofu scraps to use in a scramble or other recipe. Rub kala namak (if using) on the surface of the the tofu rounds. Rub the turmeric in a 1 ½-inch circle in the center of each tofu round. Season with salt and pepper and set aside.

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic, bell pepper, and chile and cook until tender, 5 minutes. Stir in the smoked paprika, cumin, tomato paste, harissa, sugar, tomato paste, and diced tomatoes. Cook, stirring, until slightly saucy, about 4 minutes, mashing any large pieces of tomato. Reduce the heat to low, season with salt and pepper to taste, and simmer for 10 minutes. Arrange the tofu rounds on top of the sauce, pressing down so just the centers show and the rest of the tofu is submerged in the sauce. Simmer for 10 minutes longer to thicken the sauce and heat the tofu.

To serve, sprinkle Za’atar spices and garnish with fresh parsley. Serve with toasted crusty bread or baguette or pita bread and yogurt, if using.

Oh this looks so comforting and delicious! I remember dancing the night away in Tel Aviv in my 20s and walking on aching, happy feet to the Shakshuka joint in Jaffa. It really is the Queen of Breakfasts. I gave your book One Dish Vegan to my cooking-challenged Israeli Mother-in-Law years ago when she first went vegan.